Sockeye salmon belly sashimi, shiso leaf, tea smoked and salted egg round, yellow heirloom plum tomato, black soy and sesame sauce, fresh wasabi, to be served with a tempura bits ANNISA Executive Chef Anita Lo
Aureole stands firm as the center of Chef and restauranteur Charlie Palmer's food empire. Chef Dante Boccuzzi, the creator of this recipe, served as his Executive Chef at Aureole for five years. Chef Boccuzzi recently opened a successful, eponymous restaurant in the historic Tremont area of Cleveland, Ohio. This never-before published recipe is his unique twist on the pasta carbonara tradition.